Taco Stuffed Shells Recipe
These Mexican Stuffed Shells are a delicious twist on taco night! Jumbo pasta shells are filled with seasoned beef, creamy salsa mixture, and topped with enchilada sauce and cheese for a cheesy, crowd-pleasing casserole the whole family will love.
Servings: 8 servings
Ingredients
- 12 ounce jumbo pasta shells (you will need 16-20 shells)
- 1 ½ pounds lean ground beef
- ¼ cup diced onion
- ½ teaspoon kosher salt (or to taste)
- 1-2 garlic cloves minced
- 1 ounce envelope taco seasoning
- 2 tablespoons chopped cilantro optional (to taste)
- 20 ounces red enchilada sauce divided
- 1 ½ cup salsa
- ⅓ cup sour cream room temperature
- 2 cups shedded sharp cheddar cheese
Instructions
- Preheat oven to 350°.
- Boil jumbo pasta shells according to the box instructions and drain. Set aside.
- Cook the taco meat mixture: Meanwhile, in a large skillet, add the ground beef, onion, and salt, and cook until the meat is thoroughly cooked through and nicely browned (about 7 minutes). Drain on paper towels to remove excess fat, if needed. If draining, add the meat mixture back to the skillet.
- To the skillet, add garlic, taco seasoning, cilantro, 10 ounces of enchilada sauce, salsa, and sour cream. Stir to combine and let simmer for 3-4 minutes, or until the mixture has thickened.
- Stuff the shells: Lightly spray the bottom of a 9X13 pan with cooking spray. Then fill each shell with 2 to 3 tablespoons of the taco meat mixture. Place shells in the pan and pour the remaining 10 ounces of enchilada sauce on top. Sprinkle with shredded cheddar cheese.
- Bake covered with aluminum foil for 30 minutes. Remove the foil and bake 5 to 10 minutes more, until cheese is golden brown, melted, and bubbly.
- Add desired taco toppings and serve.
Notes
TIPS:
- You will only need 16-20 jumbo shells for this recipe, so divide the meat mixture equally among them. This will determine exactly how much filling you put in them. I usually use 16.
- I usually cook the whole package and use the other shells to cut and make a quick pasta salad side dish with leftover veggies and Italian dressing. However, I recommend cooking at least a few extra, as some may break during the cooking process.
- Getting a nice browning on the ground beef adds a lot of flavor to your dish.
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 23g | Protein: 37g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Cholesterol: 116mg | Sodium: 879mg | Fiber: 2g | Sugar: 6g
Find it online:
www.soulfullymade.com/mexican-stuffed-shells-recipe/To see the web version with photos, tips
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https://www.soulfullymade.com/mexican-stuffed-shells-recipe/